Monday, January 23, 2012
Not a good photo, but the best I could find for free via Google (I've been camera-less for the last year). In any case, I've made combination shrimp and catfish burgers many times, but just decided to stick with the shrimp.
Start with 10 oz 21-25's. Peel and de-vein them and then slice them in half through where the vein was. Now chop them moderately fine. Shrimp are pretty sticky so it's not a problem for them to hold together while cooking.
Put them in a bowl and mix well with 2 Tbs mayonnaise and 2 Tbs bread crumbs, salt and pepper (and hot sauce if you're in the mood). Form into 2 burgers. Saute in butter for about 4 minutes per side or until cooked through.
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